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We’re about a third of the way through Sushi Oe’s 30-course omakase experience when chef Toshihiko Oe drops a few words that somehow change everything. “Our rice master makes two kinds of rice for us,” he explains. “Some grains are round and some are oval. This makes space between each grain so you can taste them better.”
I pause mid chew. Huh. Can I really taste each grain? Chewing resumes. I put Oe’s proclamation through its paces and discover that yes, I…
